Description

A colourful seasonal salad featuring roasted delicata squash, crisp apples, juicy pomegranate, creamy Gorgonzola and crunchy candied pecans, all finished with a sweet, tangy and lightly spicy hot honey dressing.

Ingredients

For the Roasted Squash

2 medium delicata squash, halved, seeded and sliced (about 500 g)

1 tbsp olive oil (15 ml)

½ tsp ground cinnamon (1 g)

½ tsp dried thyme (1 g)

¼ tsp salt (1.5 g)

¼ tsp black pepper (0.5 g)

For the Salad

2 crisp apples, thinly sliced (about 300 g)

4 cups mixed salad greens (120 g)

½ cup pomegranate arils (85 g)

½ cup crumbled Gorgonzola cheese (75 g)

⅓ cup candied pecans, roughly chopped (40 g)

2 tbsp fresh parsley, chopped (8 g)

For the Hot Honey Dressing

3 tbsp hot honey (63 g)

2 tbsp extra-virgin olive oil (30 ml)

1½ tbsp apple cider vinegar (22 ml)

1 tsp Dijon mustard (5 g)

1 tsp fresh lemon juice (5 ml)

¼ tsp salt (1.5 g)

⅛ tsp black pepper (0.25 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the sliced delicata squash on the prepared baking sheet. Drizzle with olive oil and sprinkle with cinnamon, dried thyme, salt and black pepper. Toss gently until evenly coated, then arrange the squash in a single layer.

2. Roast the squash for 20–25 minutes, turning the pieces halfway through cooking, until the edges are golden and the squash is tender. Remove from the oven and allow it to cool slightly.

3. In a small bowl, whisk together the hot honey, extra-virgin olive oil, apple cider vinegar, Dijon mustard, fresh lemon juice, salt and black pepper until the dressing is smooth and well combined.

4. Arrange the mixed salad greens on a large serving platter or in a wide salad bowl. Add the sliced apples and roasted delicata squash, then scatter over the pomegranate arils, crumbled Gorgonzola and chopped candied pecans.

5. Drizzle the hot honey dressing over the salad just before serving. Gently toss everything together for an evenly dressed salad, or leave the ingredients layered for a colourful presentation. Finish with the chopped fresh parsley and an optional light drizzle of hot honey.

6. Serve immediately while the roasted squash is still slightly warm and the candied pecans remain crisp.

Notes

Slice the delicata squash evenly so the pieces roast at the same rate. Use crisp apples with a firm texture and a good balance of sweetness and acidity. Arrange the squash in a single layer without overcrowding the baking sheet so it can roast and brown properly. Add the dressing just before serving to keep the greens fresh and the pecans crisp. Crumble the Gorgonzola into smaller pieces so its rich flavour is distributed throughout the salad. Serve the squash slightly warm for a pleasant contrast with the fresh apples and salad greens. Delicata squash does not need to be peeled because its thin skin becomes tender during roasting. You can prepare the roasted squash, dressing and other ingredients separately ahead of time, then assemble shortly before serving. For a milder flavour, substitute Gorgonzola with another creamy blue cheese or similar crumbly cheese. Allow candied pecans to cool completely before adding them to the salad to help preserve their crunch. The salad can be served with the squash slightly warm or at room temperature. Serve alongside roasted chicken or turkey, or enjoy it on its own as a light seasonal meal.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Salad
Method: Roasting
Cuisine: American